Gus by Gayle Clearwater

The Joy of Cooking Argus Chay

Milk Mushroom Soup Chicken Burgers Lunch Wraps Rosemary and Garlic Loaf Mum’s Mee Suah Noodle Soup Metadata Technical Setup About APA References

Table of Contents Strawberry

Strawberry Milk

4-6 strawberries, chopped 2-3tbsp raw sugar 1 bottle of milk

Place the strawberries into a small bowl and crush into a pulp. Alternatively, you could also use a food processor.

Slowly add the sugar and mix thoroughly.

Serve immediately into chilled glasses and garnish with some extra strawberries.

A nice sweet drink to help vary things up. I don’t drink store-bought strawberry milk as it tastes a little too strong - I also just don’t tend to drink that much milk in my diet in general.

This one was made by a Tiktok channel by the name of Quincy’s Tavern - I love their set design and the Dungeons and Dragons theme they have. The passion they have for the food they make shows and I certainly get a lot of enjoyment from taking the time to pulp some strawberries by hand.

I chill the glasses first and then bring them out just before pouring. Really makes this a nice drink for a warm afternoon or evening.

Mushroom Soup

50g butter

1 onion, diced

500g mushrooms, sliced

3 tbsp standard grade flour

2 cups of milk

1 cup of liquid chicken stock

1/2 tsp salt

White pepper

1 tsp lemon juice

Chopped parsley or chives to serve

Melt the butter in a pan and add the onions and mushrooms. Cook until the onions are clear and gradually add the flour, stirring constantly for about 1 minute.

Slowly add the milk and liquid chicken stock and bring to a boil, stirring constantly. Cook for a further 5 mins or until the soup begins to thicken.

Add salt, pepper and lemon juice to preferred taste.

Serve garnished with parsley or chives.

a big fan of stews and thicker soups, they’re less likely to spill when I carry a bowl laden to the brim with food!

I ended up making enough to cook over a couple of days - I’m more careful with these kinds of dishes since they can go off quite quickly due to the milk involved which makes them a usually poor option for leftovers.

I often substitute the milk with water instead if I don’t have any on hand for other recipes. It doesn’t have as much flavour, I think, but it’s not something I find noticeable.

recipe from an Edmonds cookbook I picked up during a holiday trip to Dunedin earlier this year. I’m quite

Chicken Burgers

3 burger buns (I used Scottish Baps)

Iceberg lettuce

1 tomato, sliced

3 meat patties

3 slices of preferred cheese

9 slices of pickled gherkin

3 eggs

A knob of butter

Tomato ketchup

Melt butter in a pan and fry the eggs. Drain on a plate with some paper towel and put aside.

Cook the patties next until cooked through. put aside.

Prepare the burgers by cutting open the buns.

Layer toppings on the bun, making sure to keep wet ingredients closer to the middle to avoid soaking through the bun.

Easy to make, flexible and filling. I always stack them nice and high so that when I prepare several, I have a sizable lunch sorted for a couple days in advance.

Just be mindful to put toppings like tomatoes and the gherkins close to the middle of the burger so they don’t soak into the bun. This helps to keep them from going off quickly.

These also pair very nicely on a warm sunny afternoon with a cold beer.

Lunch Wraps

3 tortilla wraps

1 cucumber, sliced thinly

1 handful of iceberg lettuce

1 handful of shredded cheese

2 handfuls of shredded chicken

Tomato ketchup

Salt and pepper

Classic wraps that are great for a lazy day and make fantastic lunches for the following day. The ingredients are flexible and can be switched around based on personal tastes and budget.

Open wraps flat on a chopping board and spread lettuce evenly on the wrap. Evenly spread the chicken on top of the lettuce and sprinkle with a bit of cheese and top with cucumber slices. Add ketchup, salt and pepper based on preference.

Rosemary and Garlic Loaf

3/4 cup of milk *(or water)

1 tsp active dry yeast

1 tbsp olive oil

1/2 tbsp sugar

1/2 tsp salt

1 tbsp dried rosemary

2 cloves of garlic, chopped finely

2 cups high grade flour

Mix milk* and yeast. Add the olive oil, sugar, salt, rosemary and garlic. Mix well. Add a cup of the flour and mix well before slowly adding the remaining flour, mixing constantly until it forms a dough that follows the spoon around the bowl.

Knead the dough on a lightly floured surface for ~4 minutes. Place in a medium greased bowl and allow to rise for an hour or until it has doubled in size.

Punch down the dough and knead for another 4-5min until all air bubbles are removed from the dough. Shape and place into a greased loaf tray and allow to rise for another 45min or until doubled in size.

Bake in oven for 35-40min at 150C or until golden brown. Remove and allow to cool on a rack.

Mum’s Mee Suah Noodle Soup

1 packet of rice vermicelli

1 bowl of dried mushrooms, rehydrated 1 root of ginger, thinly chopped 1 pack of chicken drumsticks or wings 1 tbsp of brandy

In a saucepan, add water and toss in the chopped ginger before bringing it to a boil. Add the chicken and stir, scooping out any scum or fat that surfaces. Add the rehydrated mushrooms and allow to simmer. Add pepper.

Add the rice vermicelli and cook until it begins to loosen up. Remove from the saucepan and divide into bowls.

Pour the soup over the noodles. Serve immediately with a splash of brandy, if available.

An old recipe that my mother used to cook for us all the time as kids. I always loved this particular dish, especially with a splash of brandy for a little extra kick - this doesn’t quite top her’s, but it definitely brings back memories of my childhood and feelings of home.

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Technical Setup

Even with a secluded space to work with, it was difficult to move around and get my ingredients where I needed to go. My living space offers a fantastic living room area but thanks to my other hobbies, is also cluttered with plastic runners, boxes, crafting materials and clay.

I wanted to focus on photography which captures a feeling of being at home on an easy afternoon or evening, ready to kick back and relax with something simple on hand to whip up in a limited kitchen space. Space was one of the biggest challenges for setting up each shot as it’s been tricky to find time to move everything else around for it.

While I had planned to shoot outdoors, the heat had other plans and even on overcast days, there was either a good risk of heat or rain to be on the way. While I try to plan my cooking, it’s not something I do with a full annotated planner or anything like that.

My light setup was very crude - again, I wasn’t big on trying to set up large lights for these shoots since I lacked space. I relied a lot on the good weather which as a bonus, helped to speed up some of the process for food like the Rosemary and Garlic Loaf. For evening or dark shots, I actually used either my LED flashlight which I use for when I go out stargazing and adjusted the brightness on the flashlight by either changing it to its second setting (it has bright, dim, and flashing modes) or by moving it further from the camera whilst using the built-in timer on the camera.

I felt like it made the process more fun, as cooking is an opportunity for me to play around with ingredients and learn an important life skill.

About: The Photography

As someone who grew up in a large family, taking photos was difficult and were taken on special occasions. Now that I’m older, I have the time and space to capture food at my leisure. This project was a perfect opportunity to really dive into my cooking and using photography was an excuse to play around with making it look far more eye catching in the hopes that, perhaps one day, I’ll go on to share these recipes with a larger audience.

About: Goose “@an_ordinary_goose” Chay

I’m currently studying as a concept artist at the Southern Institute of Technology. In fact, this magazine was a part of one of the various projects I have had running throughout this year and it means a lot that you’ve given it a look!

On the side, I’m building a personal world called “Aglum Fantasia” which you can see more of the characters and the work involved with that on my Instagram at: @an_ordinary_goose.

Cooking has always been a growing passion of mine - any opportunity to play in the kitchen with ingredients to make something that I could then enjoy immediately after made it feel like the work was all worth it - minus the excessive pile-up of dishes.

References

Quincy’s Tavern, [@quincylk], (2021, June 8), “Simple. Sweet. Summer. #quincys #quincystavern #strawberrymilk #strawberrycow #asmrtiktoks #cottagecore #dnd #fantasy #summer2021 #drinkrecipe”. [Video]. TikTok. Retrieved from URL: https://www.tiktok.com/@quincylk/video/6971061568343788805?is_from_webapp=v1&item_ id=6971061568343788805&lang=en.

More Food for Flatters. (2007). In Edmonds Sure To Rise. Hodder Moa. F. Chay. (Personal Communication, 2018).